Raw beetroot and fennel salad

MIKE CHERRY, HEAD CHEF OF NO. 4
Last updated 08:42 29/11/2012
Beetroot and fennel
Meredith Dyer

This salad packs a punch.

Relevant offers

Recipes

Eat like a Crusader Jess Simson's almond fruit crumble Anna Thompson's zucchini fritters Recipe of the month: Roasted hazelnut meringues with white chocolate mousse Warm lamb salad Strawberry meringue cake Three cheeses and spring green stuffed mushrooms Crayfish salad Trifle, Trifle, Trifle Roast muscovado brined turkey

Raw beetroot and orange make for a salad as bright as it is tasty.

Raw beetroot and fennel salad with orange and sunflower seeds

Ingredients (serves 4)

2 large beetroot, peeled and finely shaved

2 large fennel bulbs, finely sliced

3 oranges, peeled and segmented

1 Tbsp toasted sunflower seeds

2 tsp extra virgin olive oil

a handful of sultanas

2 tsp white wine vinegar

small bunch of mint

salt and pepper

 

Method

Arrange beetroot on a large plate. Combine all other ingredients and arrange on top of the beetroot. Garnish with extra mint.

 

Ad Feedback

Comments

Special offers

Featured Promotions

Sponsored Content